Why This Recipe Works

For the best fish burger recipe, we used a rich, oily fish with enough flavor and fat to make a decent burger. To keep the burgers compact and intact on the grill, we found that the fish needed to be diced by hand into 1/8-inch pieces; any coarser, and they fall apart. To prevent the burgers from falling apart when flipped, we oiled both the spatulas and the cooking rack and refrigerated the burgers before grilling.

Before You Begin

Refrigerate the burgers for at least 15 minutes before grilling to help them hold their shape. Coat a metal spatula with nonstick cooking spray to facilitate flipping the burgers. Serve the burgers with one of the recommend sauces (see related recipes).

Instructions

Following illustrations 1 and 2 below, remove pinbones from salmon and separate flesh from skin, discarding skin. Chop salmon into 1/4-inch pieces. Using a rocking motion with knife, continue to chop salmon until it is coarsely ground into pieces roughly 1/8 inch each.

Place salmon in bowl and mix with parsley, mayonnaise, onion, lemon juice, salt, and pepper to taste. Divide mixture into 4 equal portions (about 5 ounces each) and use your hands to press each into compact patty about 1 inch thick. Place the patties on parchment-lined -baking sheet and refrigerate for at least 15 minutes.

Meanwhile, turn on all burners to high, close lid, and heat grill until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave burners on high.

Lightly dip small wad of paper towels in vegetable oil; holding wad with long-handled tongs, wipe cooking grate (see illustration below). Grill burgers, covered, until well browned on one side, 4 to 5 minutes. Flip burgers with greased metal spatula. Continue grilling, covered, until other side is well browned and burgers are barely translucent at center, about 4 minutes. Serve immediately.